These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

These lemon curd whole wheat pancakes are moist, thin and fluffy. Very easy to make and perfectly paired with fresh raspberries and pure maple syrup. There is no lemon curd in them. I’ve named them “lemon curd” pancakes, because of the cottage cheese used in the recipe.

Madeleines are an amazing little snack I used to have all the time as a child in Paris. They’re easy to make, incredibly tasty (seriously, try eating just one!), and in my opinion, carry an elegance that’s lost when serving most alternatives—for example, cupcakes.

Wow your dinner guests with this easy Braised Lamb Chops with Cranberry-Harissa Chutney recipe! Perfectly flavored fall-off-the-bone tender perfection. If you don’t want to make the cranberry chutney, you can just use the wine-lemon braising liquid as a gravy. Delicious!

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Although you might find this hard to believe, candy does not get eaten in my house. We constantly have a stash of leftover chocolate bars from the holidays. A great way to use up the wonderful chocolate bars is to bake with them! I have made everything from chocolate crossants to ganache with my leftover candy. Today I wanted something small and SINFUL! The result is an airy cookie with a molten center.

Ingredients

1 stickMargarine

¼ cupsSugar

½ cupsBrown Sugar

1-¼ cupAll-purpose Flour

¼ cupsCocoa Powder

½ teaspoonsBaking Powder

¼ teaspoonsSalt

1 Egg

¾ cupsHigh Quality Chocolate Bar, Chopped

¼ cupsPowdered Sugar, For Rolling

Preparation

1. Preheat oven to 350 F. In the bowl of a stand mixer, beat the margarine, sugar, and brown sugar until creamy. This should take about 3 minutes. You want them to incorporate well.
2. While the sugar is mixing, combine the flour, cocoa, baking powder and salt in a separate bowl.
3. Add the egg to the margarine and sugar mixture. Combine well. Make sure to scrape down the sides of the bowl.
4. Slowly mix the flour mixture into the wet, making sure to thoroughly combine before the next addition.
5. On a chopping board, carefully chop your choice of chocolate. I used a Belgian dark chocolate bar with almonds. You can use any high quality chocolate of your choice.
6. Stir the chocolate chunks into into the batter. This will take some muscle!
7. Arrange an assembly line with your batter, then a bowl with powdered sugar and then an un-greased cookie sheet. Pinch off the dough and using your hands, roll into 1.5″ diameter balls. Roll the chocolate balls into the powdered sugar and then roll again in your hand to dust off excess. Place on your cookie sheet, allowing at least an inch of space around each cookie.
8. Bake in a preheated 350 F oven for 10 minutes.
9. Remove from the oven and allow to cool for 3-4 minutes before removing cookies from pan.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.